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SHRIMP MOULD I STUFFED TOMATOES I PUMPERNICKEL SPINACH DIP

SHRIMP MOULD - by June Barnes

Put tomato soup on stove and add cold water. Bring to boil, remove from stove and add cream cheese. Beat until smooth. Put mixture back on the stove and add gelatin. Stir until gelatin dissolves.Combine celery, onions and shrimp to mayonnaise. Combine hot and cold mixture and place in mould overnight.Serve with crackers.

8 oz. Tomato soup
1/2 cup Cold water
12 oz. Cream cheese
2 packages Davis gelatin
1 cup Mayonnaise
I cup Celery
1 cup Green onions
2 cans Shrimp (mashed up)

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STUFFED CHERRY TOMATOES - by Deborah Summerlield

STUFFED CHERRY TOMATOES In a bowl, beat the cheese by hand until creamy, beat in basil, oil, garlic, salt and pepper. Spoon into pastry bag fitted with a 1/2" open star tip. Using a sharp or serrated knife, make an "X” in the bottom of each cherry tomato, scoop out the seeds. Pipe cheese mixture into tomatoes. These appetizers can be covered and refrigerated for up to 8 hours. Makes 24..

3/4 c ricotta or cream cheese
1/3 c chopped fresh basil or parsley
4 tsp olive oil
1 clove garlic, minced 1
1/4 tsp salt
pinch pepper
24 cherry tomatoes

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PUMPERNICKEL BREAD & SPINACH DIP - by Carolyn Sheardown

PUMPERNICKEL BREAD & SPINACH DIP

PUMPERNICKEL BREAD & SPINACH DIP Blend all ingredients together and let sit covered in the refrigerator over night.Hollow out pumpernickel bread to make a “bowl”. Break up the centre contents and place around the “bowl”..

Dip:
1 cup Hellman’s mayonaise
1 can water chestnuts
1/2 bag of spinach — chopped
1 cup sour cream
5 green onions — chopped
1 pkg. Knorr’s Swiss vegetable soup mix

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